I started this blog over a year ago for many reasons. I had a job that wasn’t challenging, no idea what I wanted to do with my life, and I was bored. Now that I don’t remember what being bored feels like (culinary school + full time job = NOT easy as pie), I’ve let this blog slip into the land of things I should probably continue to do, but can’t find the motivation (it’s settled in nicely next to yoga and using conditioner).
I just brushed it off every time someone asked me when I was going to post again, telling them that I was too busy to write the 22 posts to go with all the photos I have on my camera.
But then, last Sunday happened. And Sunday was a bad day. Not for any particular reason other than I was just feeling slightly overwhelmed with life. To prevent a complete breakdown, I did what any normal human would do. I turned off my cell phone, wrapped myself up in a blanket with a cup of coffee on the couch, and proceeded to watch a marathon of The Real Housewives of Beverly Hills (watching people who are complete train wrecks never ceases to make me feel better). I also spent a solid 5 hours making playlists on iTunes, which is very relaxing and much cheaper than therapy. Somewhere between Cher’s soulful version of “Walking in Memphis” and Kim Richards’ reminiscent stories about her days as a child star, I decided that if I’m going to make it past this Sunday (drama.) I better start blogging again. Because, after all, it was this blog that made me realize that I wanted to embark on this sugary career path in the first place.
So I should start by catching you up to speed on culinary school. It has been an amazing experience which I am loving every minute of, right down to cleaning blue Crisco buttercream out of 30 Kitchen Aid bowls.
Actually, I didn’t love that, what am I saying?
We are breezing through breads, pies, and puff pastry, and start our third quarter, cakes and cupcakes (yay!) next week! While it’s true that I have been anxiously awaiting the arrival of the cakes and cupcakes, learning how to bake classic apple pies, fruit tarts, croissants and puff pastries has been incredible. French pastries are quickly starting to steal my heart.
Espresso-glazed cinnamon doughnuts
Pain Au Chocolat
Cheese and Plum Danish
On the other hand, baking bread was not for me. All of these recipes turned out to be amazing, and I absolutely loved the first and even the second day of bread baking; but I quickly realized that bread and I had a short-lived romance that could never last. As our chef instructor says “We have to listen to the dough and do what the dough tells us to do.” I’ve never been one to take orders from dough, and I severely lack the patience to wait 4 hours for the dough to rise.
Rustic Country Bread
Cranberry and Lemon Scones
But this is what culinary school is all about I suppose…to figure out what you love and what you don’t. Now that you get the idea of what my life has been all about as of late, I can move on to sharing some looooong over-due photos of my trip to Portland very soon!